Traditional Holubtsi Recipe

2022-11-02

By Ukrainian Cooking Queen

Ukrainian Cuisine

Main Course

Holubtsi are Ukrainian cabbage rolls stuffed with a delicious mixture of ground beef, pork, and rice. This recipe is a classic and a staple in Ukrainian cuisine, perfect for a comforting meal any time of year. 

Traditional Ukrainian Delight

Like many traditional Ukrainian dishes, their origins are difficult to pinpoint, but they are believed to have originated in various regions throughout Ukraine. Also known as stuffed cabbage rolls, are another classic Ukrainian dish that has been enjoyed for generations. 

How to make Ukranian Stuffed Cabbage Rolls

They are typically made by stuffing boiled cabbage leaves with a mixture of rice, ground meat, and spices, and then cooking them in a tomato-based sauce. The dish can be made with a variety of meats, including beef, pork, and even chicken. 

Vegetarian Holubtsi Options

Holubtsi are a hearty and comforting dish that have become a staple of Ukrainian cuisine. Vegetarian and vegan versions are also popular, with the meat replaced by mushrooms, lentils, or other vegetables. 

Holubtsi for Special Occasion

They are often served at weddings, family gatherings, and other special occasions. In the western regions of Ukraine, particularly in Galicia, holubtsi are often made with sour cream or cream cheese added to the stuffing, giving them a unique, tangy flavor. 

Pitfalls on Holubtsi

 Preparing the cabbage leaves: One of the main challenges when making Holubtsi is preparing the cabbage leaves for filling. To make the leaves more pliable, blanch them in boiling water for a few seconds, then immerse them in cold water. This will help the leaves separate easily and make them more manageable for stuffing.

 Filling and rolling: Filling and rolling the cabbage leaves can be a bit of a challenge, particularly if the leaves tear or don't wrap tightly. When filling the leaves, avoid overfilling them as this will make it difficult to roll them tightly. Use toothpicks or kitchen twine to secure the rolls and ensure they hold together while cooking.

 Cooking the rolls: Cooking the Holubtsi properly is essential for their flavor and texture. Be sure to cook the Holubtsi on low heat, allowing them to simmer gently until they are fully cooked and tender. Avoid overcooking the rolls as this can cause them to become mushy.

 Serving: Holubtsi are traditionally served with a sauce, such as tomato sauce, sour cream, or dill sauce. Choosing the right sauce to complement the flavors of the Holubtsi can be challenging, but the traditional tomato sauce is a great starting point. Be sure to serve the Holubtsi hot, garnished with fresh herbs or vegetables for extra flavor and texture.

 Leftovers: Holubtsi can be reheated in the microwave, oven, or on the stovetop. Be sure to reheat them gently to prevent overheating or overcooking. Holubtsi can also be frozen for later use, which is great if you have leftovers or want to make a batch in advance.

Ingredients

• 1 lb ground beef

• 1 lb ground pork

• 1 cup uncooked white rice

• 1 large head of cabbage

• 2 onions, finely chopped

• 4 garlic cloves, minced

• 1 can of tomato sauce

• 2 tbsp tomato paste

• 2 tbsp olive oil

• 2 tsp paprika

• 1 tsp dried dill

• 1 tsp salt

• 1/2 tsp black pepper

• 2 cups water

Instructions

1. Preheat the oven to 350°F.

2. Bring a large pot of water to a boil. Remove the core from the cabbage and carefully remove the wilted outer leaves. Place the cabbage in the water and let cook until the leaves are soft and pliable, about 5 minutes per side. Remove and let cool.

3. In a large mixing bowl, combine the beef, pork, onion, garlic, uncooked rice, salt, black pepper, paprika, and dried dill. Mix together well.

4. Carefully remove the cabbage leaves from the head and lay them flat on a cutting board. Divide the meat mixture into 20 portions and place a portion in the center of each leaf. Roll the leaf around the meat, tucking in the sides as you go.

5. Place the rolls in a large casserole dish. In a separate mixing bowl, mix together the tomato sauce, tomato paste, olive oil, and water. Pour the mixture over the rolls in the casserole dish.

6. Cover the dish with a lid or aluminum foil and bake in the preheated oven for 1.5 hours.

7. Remove from the oven and let the Holubtsi sit for a few minutes before serving. Enjoy!

Preparation Time 30 min

Cook Time 90 min

Total time 120 min

Nutrition Facts

Calories: 350

Fat: 12 g

Saturated Fat: 4 g

Carbohydrates: 30 g

Fiber: 4 g

Sugar: 8 g

Protein: 25 g

Regional Ingredients Variations of Holubtsi

Kyiv-style Holubtsi: Called "Kyivska Holubtsi", this version uses a mixture of ground beef and pork as its filling, along with rice, onions, and garlic, all wrapped in blanched cabbage leaves and baked in tomato sauce.

Carpathian-style Holubtsi: Known as "Karpaty Holubtsi", this version is typically made with sauerkraut instead of cabbage, and includes a mixture of pork and beef, as well as rice, onions, carrots, and tomato paste.

Odessa-style Holubtsi: Called "Odeskyy Holubtsi", this version uses a unique combination of beef, pork, and lamb as its filling, along with rice, onions, and garlic, all wrapped in blanched cabbage leaves and baked in tomato sauce.

Poltava-style Holubtsi: Known as "Poltavsky Holubtsi", this version is made with a meaty filling of ground pork or beef, along with rice, onions, and mushrooms, all wrapped in blanched cabbage leaves and baked in tomato sauce.

Chernihiv-style Holubtsi: Called "Chernihivsky Holubtsi", this version includes a filling of ground chicken or turkey, along with rice, onions, garlic, and grated carrots, all wrapped in blanched cabbage leaves and topped with a creamy mushroom sauce.

Transcarpathian-style Holubtsi: Known as "Zakarpatsky Holubtsi", this version uses a vegetarian filling of rice, mushrooms, onions, and herbs wrapped in blanched cabbage leaves and baked in a tomato sauce. It is typically served with sour cream or a mushroom gravy.

Lviv-style Holubtsi: Called "Lwivsky Holubtsi", this version uses a beef and pork filling with rice, onions, and mushrooms, and is wrapped in blanched cabbage leaves and baked in a tomato sauce. It may also be topped with grated cheese before serving.

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